Cranberry-Orange Crunch Muffins

From KAF
Cranberry-Orange Crunch Muffins
Cranberry-Orange Crunch Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • BATTER:

  • 2

    cups King Arthur mellow pastry blend or unbleached all-purpose flour

  • 1/3

    cup sugar

  • 1

    tablespoon baking powder

  • 1/2

    teaspoon salt

  • 1

    large egg

  • 1/4

    cup vegetable oil

  • 3/4

    cup 1% milk

  • 1/4

    cup orange juice

  • 1/8

    teaspoon orange oil OR 1/2 teaspoon grated orange peel

  • 1

    cup dried, sweetened cranberries, or coarsely chopped fresh or frozen cranberries (for a slightly "tarter" muffin)

  • TOPPING:

  • 1/4

    cup finely chopped walnuts or pecans

  • 1/4

    cup brown sugar, dark or light, firmly packed

  • 1/2

    teaspoon cinnamon

Directions

BATTER: in a medium sized mixing bowl, whisk together the flour, sugar, baking powder and salt, then toss the cranberries in the mix and stir to coat. In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients. Using a muffin or cookie scoop, or 1/4 cup measure, pour the batter into 12 lightly greased muffin cups, filling them about ¾ full. TOPPING: combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup. Bake the muffins in a preheated 400° oven for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean. Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan. Carefully tilt each muffin in its cup so steam doesn't collect underneath as they cool. After about 5 minutes, transfer them to a rack to cool completely.

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